I have given an extensive amount of thought to chicken pot pie.
No one should publicly admit to something like this, I realize.
But here is my oh-so-pressing dilemma:
I love rich, comforting, freshly baked chicken pot pie.
But it takes a lot of work to make it from scratch.
And it also takes a lot of calories and saturated fat to make that old-fashioned thick, buttery crust.
So I started experimenting with these “chicken pot pie minis,” which are basically a super-tasty chicken pot pie mixture stuffed into fillo dough shells. Continue reading…